I think this salad is particularly well-balanced–hefty and satisfying, but also bright, fresh, and just a little spicy. All the salad-parts can be prepared while the farro cooks and cools. If you don’t enjoy a lot of heat, use a less spicy pepper. <br /> <br />This recipe is an amalgamation of the green garlic-dressed farro I ate at Otto Enoteca Pizzeria (they very graciously shared the recipe with me), and Charlie Bird‘s recipe for Farro Salad printed in the New York Times. It is good, covered in the fridge, for up to 5 days.

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